Cider Mag Winter 2015 Issue 52 - Page 11

Juliana’s Hearty Potato Leek Soup It’s that time of year in New England where the kitchen is heating up as everyone desperately tries to warm up their homes and put off turning on the furnace as long as possible. We are craving warm meals that fill us up and stick to the bones. It’s time to bring back the comfort foods. This potato leek soup is perfect for lunch in the fall, with chunky potatoes and soft, tender, sweet leeks that add so much flavor to the dish. The ingredients are few and the steps are simple, but everyone will love it and call for a second bowl! 3 Leeks 4 Russet Potatoes 4 Tbs Butter 1-2 Tsp Celery Seed. 3 Cups Vegetable Broth 3 Cups Milk Fresh Ground Pepper Sea Salt 1. Cut off the tops and bottoms of the leeks and discard, leaving only the light green and white parts. Thinly slice the leeks and place them in a bowl of water to rinse out any dirt. Peel and cut potatoes into one-inch chunks. 2. In a large pot, melt 2 Tbs of the butter over medium heat. Drain the leeks well, then add to the pot. Sprinkle the leeks with salt and saute for several minutes until just soft. Remove the leeks and set aside. 3. Melt the remainder of the butter in the pot and add the potatoes and celery seed. Sprinkle the potatoes with salt. Cover and saute for 5-8 minutes, stirring occasionally. Add in the vegetable broth to the potatoes and increase the heat to medium high, bringing to a simmer. Cover and cook for 10 minutes or until potatoes are fork tender. 4. Remove from heat and using a hand-held blender or potato masher, blend up the potatoes until mostly smooth, leaving some chunks. Blend in the milk. Add the leeks back in and return to burner on low. Grind generous amounts of black pepper in and simmer for 5-10 more minutes, letting the flavors combine. Serve hot.